Butternut Squash and Yam Gnocchi

 

On every Thanksgiving day, I'm one of the few who will retire in a stupor that decidedly will NOT be induced by that 'Turkey-philic' amino-acid, Tryptophan. Mine invariably is a blissful state of lethargy brought about by sheer Carbo loading, despite my best efforts to achieve a balanced feast.. All it takes is the dessert pies to upset that apple cart!. I definitely include the traditional ingredients as far as possible. Squash, sweet potato, corn & beans.. This was from a Thanksgiving dinner about 4 years ago when I had just bought a little gnocchi shaping gadget that I was itching to try. There is absolutely no potato involved in this pasta, but the results were better than I expected. The sweetness of the roasted squash and Sweet potato is offset not by heat from chile pepper,but from the spiciness brought about by the addition of a tablespoon of fresh ginger extract.

What you will need

1/2 a butternut squash cut up lengthwise

1 medium sized Yam (the golden sweet potato)

1/2 cup each of all purpose flour and cornstarch, sifted together

1 tablespoon fresh ginger extract ( Grate a chunk of fresh ginger and squeeze out the extract)

1/4 teaspoon nutmeg

Salt to taste (about 1/4 - 1/2 teaspoon)

2-3 tablespoons butter

1 tablespoon cornstarch and AP Flour mix (from the gnocchi ingredients above)

3-4 pieces of sundried tomatoes, chopped fine

1/2 teaspoon smoked paprika

1/4 teaspoon fresh cracked peppercorn

10 - 12 sage leaves

Salt to taste

Grated Parmesan cheese

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